Food ingredient set for cooking

ABSTRACT

A food ingredient set for cooking comprises at least one ingredient package unit including a food ingredient trimmed appropriately for convenient cooking. The at least one ingredient package unit is packaged separately according to a recipe procedure, a packing method and a storage method, the at least one ingredient package unit displaying the recipe procedure indication.

TECHNICAL FIELD

The described technology relates generally to a food ingredient set and more particularly to the ingredient set packaged as a package unit which is suitable for a specific recipe when partially processed food ingredient is delivered to orderer.

BACKGROUND

These days, many people prefer to cook more conveniently due to a tendency of smaller families.

Thus, fast food and partially processed food are produced and widely used. A number of people who go out for dining at weekends constantly increase. Food delivery service also increase due to communication technology development like cell phone and internet. People also prefer to food and a recipe which can be cook conveniently. This tendency increase at an advanced country.

The fast food, however, is not good for human health even though convenience. Eating out make dissatisfaction due to food origin false display, and low quality of bad food of some immoral restaurant.

Thus, some consumer having a child prepares a dish at home. For home cooking, a menu and food ingredient appropriate for a recipe is required. After finishing cooking, the rest of the food ingredient may be waste when smaller amount of food ingredient cannot be purchased.

At some restaurant, packaged food ingredient in a pot required specific recipe like seafood soup, a frozen Pollack pot stew, a mushroom pot stew is delivered to orderer.

These food ingredient, however, need to be directly cooked. They do not provide various food ingredients for various recipes.

Food ingredient needs to be sold in appropriate amount for convenient home cooking. Additionally, the food ingredient needs to be packaged appropriately for food ingredient characteristic.

SUMMARY

A food ingredient set is provided for convenient home cooking. A food ingredient set is provided for convenient storage. A food ingredient set displaying information recycling is provided.

In some embodiment, A food ingredient set for cooking comprises at least one ingredient package unit including a food ingredient trimmed appropriately for convenient cooking. The at least one ingredient package unit is packaged separately according to a recipe procedure, a packing method and a storage method, the at least one ingredient package unit displaying the recipe procedure indication.

The recipe procedure indication may be painted with same color with some other recipe procedure indication of some other ingredient package units for same cooking.

The at least one ingredient package unit may display a package unit information including a name of cooking and information about the packaged ingredient.

The package unit information may be painted with a same color with some other package unit information of some other ingredient package units for same cooking.

The package unit information may include recipe information according to the recipe procedure of the at least one ingredient package unit.

The package unit information may include recycling information required for using the food ingredient in other cooking.

The package unit information may include at least one member selected from the group consisting of origin, a term of validity, a weight, and a calorie.

In some embodiment, a food ingredient set for cooking comprises at least one ingredient package unit including a food ingredient trimmed appropriately for convenient cooking. The at least one ingredient package unit may be packaged separately according to a recipe procedure, a packing method and a storage method.

In some embodiment, a food ingredient set for cooking comprises a plurality of basic ingredient package units including a food ingredient trimmed appropriately for convenient cooking, and a plurality of ingredient storage package units packaged separately according to a storage method. The basic ingredient package units are packaged separately according to a recipe procedure and a packing method. Each of the plurality of ingredient storage package units displays storage method information.

In some embodiment, a food ingredient set for cooking comprises a plurality of basic ingredient package units including a food ingredient trimmed appropriately for convenient cooking, and a plurality of ingredient recipe package units packaged separately according to a recipe procedure. The basic ingredient package unit is packaged separately according to a packing method and a storage method. Each of the plurality of ingredient recipe package units displays recipe information.

BRIEF DESCRIPTION OF THE DRAWINGS

FIG. 1 is conceptual diagram illustrating a food ingredient set for a pork pot stew according to an example embodiment.

FIGS. 2 a through 2 e are ID code tables of package units of the food ingredient set according to an example embodiment.

FIG. 3 is a diagram illustrating how to use the food ingredient set.

FIG. 4 is a diagram illustrating a label of the package unit of the food ingredient set according to example embodiment.

FIG. 5 is diagram illustrating a food ingredient set for cooking pork pot stew according to another embodiment.

FIG. 6 is diagram illustrating a food ingredient set for cooking pork pot stew according to still other embodiment.

DETAILED DESCRIPTION

The technology is described more fully hereinafter with reference to the accompanying drawings, in which example embodiments of the technology are illustrated. The technology may, however, be embodied in many different forms and should not be construed as limited to the example embodiments set forth herein. Rather, these example embodiments are provided to fully enable those of ordinary skill in the art to embody and practice the technology.

Terms used herein are to be understood as described below.

It will be understood that, although the terms first, second, etc. may be used herein to describe various elements, these elements should not be limited by these terms. These terms are only used to distinguish one element from another. For example, a first element could be termed a second element, and, similarly, a second element could be termed a first element.

The term “and/or” includes any and all combinations of one or more of the associated listed items. For example, “a first item, a second item and/or a third item” denotes at least one of the first item, the second item and the third item, that is, all the combinations of the first, second and third items including the first item, the second item and the third item each.

It will be understood that when an element is referred to as being “connected” or “coupled” to another element, it can be directly connected or coupled to the other element or intervening elements may be present. In contrast, when an element is referred to as being “directly connected” or “directly coupled” to another element, there are no intervening elements present. Other words used to describe the relationship between elements, e.g., “between” versus “directly between” and “adjacent” versus “directly adjacent”, should be interpreted in a like fashion.

As used herein, the singular forms “a”, “an” and “the” are intended to include the plural forms as well, unless the context clearly indicates otherwise. It will be further understood that the terms “comprises”, “comprising”, “includes” and/or “including” when used herein, specify the presence of stated features, integers, steps, operations, elements and/or components, but do not preclude the presence or addition of one or more other features, integers, steps, operations, elements, components and/or groups thereof.

Respective steps described herein may be performed in a different order than that which is explicitly described. In other words, the respective steps may be performed in the same order as described, simultaneously, or in a reverse order.

Unless defined otherwise, all terms used herein have the same meaning as commonly understood by those of skill in the art. Such terms as those defined in a generally used dictionary are to be interpreted to have the meanings equal to the contextual meanings in the relevant field of art, and are not to be interpreted to have ideal or excessively formal meanings unless clearly defined in the present specification.

FIG. 1 is conceptual diagram illustrating a food ingredient set for a pork pot stew according to an example embodiment.

Referring to FIG. 1, the pork pot stew has a recipe shown in Table 1

Recipe Trimming Packing Storage Recycling procedure name weight method method method recipe code Etc 1 Pork 100 g  30 mm vacuum Freezing Roast for Bb123 A30-100-a-a cutting in 2 min. uneven slices 1 Potato 150 g  30 mm vacuum cold Boil for Ae345 A50-150-a-b cutting in 2 min. uneven slices 2 Red pepper 30 g 20 mm sealed cold Boil for Aa23 B20-30-b-b vegetable 5 min after shreds procedure 1 2 Pumpkin 50 g 10 mm sealed cold Boil for Ac12 E10-50-b-b cutting in 5 min after semicircle procedure 1 2 Opinion 30 g 10 mm sealed cold Boil for Ac12 A10-30-b-b cutting in 5 min after uneven slices procedure 1 2 Carrot 50 g 5 mm sealed cold Boil for Ac12 A5-50-b-b cutting in 5 min after uneven slices procedure 1 2 Green onion 30 g Flouring sealed cold Boil for Ac12 I30-20-b-b 5 min after procedure 1 2 Dry pepper 20 g Grinding vinyl Room Boil for Ac23 F-20-b-c temperature 5 min after procedure 1 2 Ginger  5 g Grinding vinyl Room Boil for Ac23 D-5-c-c temperature 5 min after procedure 1 2 Garlic 10 g Original vinyl Room Boil for Ac23 D-10-c-c state temperature 5 min after procedure 1 1 Sesame oil 30 g Original vinyl cold Boil for Da23 J-30-c-b state 2 min 1 Red pepper 50 g Original vinyl cold Boil for Da23 J-50-c-b paste state 2 min 1 Soy sauce 20 g Original vinyl cold Boil for Da23 J-20-c-b state 2 min 1 ground sesame 10 g Original vinyl cold Boil for Da23 J-10-c-b mixed with salt state 2 min 3 egg 50 g Original buffered Room Put after Da23 J-50-e-c state temperature procedure 2

The pork pot stew is produced based on the recipe in Table 1.

The food ingredient set 100 includes six food ingredient package units 110, 120, 130, 140, 150 and 160. Each food ingredient unit 110, 120, 130, 140, 150 and 160 includes a package unit label 111, 121, 131, 141, 151 and 161 painted with red color. Thus, red package units indicate food ingredients for pork spot stew.

A label A30-100-a-a of a food ingredient packaged unit 110 indicates 100 g (100) of pork meat for freezing storage (a) which is packaged in vacuum packing (a) after cutting in uneven slices (A) with size of 30 mm (30). A number 1 indicates first food ingredient put in the pot for cooking the pork pot stew. A printed ID code Bb01 corresponds to recycling ID code. The label 111 includes printed ID code indicating a recipe “1”, a package method “a” and a storage method “a” painted with the red color.

A label A50-150-a-b of a food ingredient packaged unit 120 indicates 150 g (150) of potato for cold storage (b) which is packaged in vacuum packing (a) after cutting in uneven slices (A) with size of 50 mm (50). A number 1 indicates first food ingredient put in the pot for cooking the pork pot stew. The label 121 include printed ID code indicating a recipe “1”, a package method “a” and a storage method “a” painted with the red color.

Labels of a food ingredient package unit 130 indicate package units of various vegetables including a red pepper, a pumpkin, an onion, a carrot and a green onion. A label B20-30-b-b of the red pepper indicates 30 g (30) of the red pepper for cold storage (b) which is packaged in sealed packing (b) after vegetable shreds (B) with size of 20 mm (20). A label E10-50-b-b of the pumpkin indicates 50 g (50) of the pumpkin for cold storage (b) which is packaged in sealed packing (b) after cutting in semicircle (E). A label A10-30-b-b of the onion indicates 30 g (30) of the onion for cold storage (b) which is packaged in sealed packing (b) after cutting in uneven slices (A) with size of 10 mm (30). A label A5-50-b-b of the carrot indicates 50 g (50) of the carrot for cold storage (b) which is packaged in sealed packing (b) after cutting in uneven slices (A) with size of 5 mm (5). A label I30-20-b-b of the green onion indicates 20 g (20) of the green onion for cold storage (b) which is packaged in sealed packing (b) after cutting in obliquely (I) with 30 mm (30). The various vegetables with a same recipe, a packing method and a storage method are packaged in one package unit with a red colored label 131.

Labels of a food ingredient packaged unit 140 indicate package units of various spices including a dry pepper, a ginger and garlic. A label F-20-b-c of the dry pepper indicates 20 g (20) of the red pepper for room temperature storage (c) which is packaged in vinyl packing (b) after flouring (F). A label D-5-c-c of the ginger indicates 5 g (5) of the ginger for room temperature storage (c) which is packaged in vinyl packing (b) after flouring (F). A label D-10-c-c of the onion indicates 10 g (10) of the garlic for room temperature storage (c) which is packaged in vinyl packing (c) after grinding (D). The various vegetables with a same recipe, a package method and a storage method are packaged in one package unit with a red colored label 141 even though a different trimming method. The package units of spices 140 are packaged in different package units with those of vegetable 130 due to different package method and storage method.

A label J-50-e-c of a food ingredient packaged unit 150 indicates 50 g (50) of egg for room temperature storage (c) which is packaged in buffered packing (e) with original state (J). A number 3 indicates third food ingredient put in the pot for cooking pork pot stew. The label 151 includes printed ID codes indicating a recipe “1”, a packing method “a” and a storage method “a” painted with the red color.

Labels of a food ingredient package unit 160 indicate package units of various seasonings including sesame oil, a red pepper paste, a soy sauce and ground sesame mixed with salt. A label J-30-c-b of the sesame oil indicates 30 g (30) of the sesame oil for cold storage (b) which is packaged in vinyl packing (c) in an original state (J). A label J-50-c-b of the red pepper paste indicates 50 g (50) of the red pepper paste for cold storage (b) which is packaged in an original state (J). A label J-20-c-b of the soy sauce indicates 20 g (20) of the garlic for cold storage (b) which is packaged in vinyl packing (c) in an original state (J). A label J-10-c-b of the ground sesame mixed with salt indicates 20 g (20) of the ground sesame mixed with salt for cold storage (b) which is packaged in vinyl packing (c) in an original state (J). The various seasonings with a same recipe, a package method and a storage method are packaged in the same package unit with a red colored label 141 even though a different trimming method. The package unit of seasoning 160 is packaged in a different packaged unit with those of vegetable 130, meat 110 and potato 120 due to a different packing method even though the same recipe procedure.

The food ingredient set may be packaged based on the recipe procedure, packing method and storage method.

FIGS. 2 a through 2 e are ID code tables of package units of the food ingredient set according to an example embodiment.

FIG. 2 a is a food ingredient set ID color table. FIG. 2 b is a food ingredient trimming method ID code table. FIG. 2 c is a food ingredient packing method ID code table. FIG. 2 d is a food ingredient storage method ID code table. FIG. 2 e is a food ingredient recycling method ID code table.

The ID codes displayed on the food ingredient package unit are configured based on the ID code tables in FIGS. 2 a through 2 e. The recipe procedure and the recycling code in the ID codes may be used by orderer. The rest of the ID codes may be used by packing company when they trim and process the food ingredient.

The recycling method ID code may be checked after the orderer access a deliverer's website when the orderer want to use the food ingredient in other cooking. Then the orderer may receive other recipe for recycling the food ingredient.

FIG. 3 is a diagram illustrating how to use the food ingredient set.

Referring to FIG. 3, how to use the food ingredient will be described hereinafter.

An orderer orders two food ingredient sets after accessing the deliverer's website or using facsimile 210. The ordered food ingredient sets in the delivery box 200 are delivered to orderer 220. The delivery box 200 may be a paper box or Styrofoam box and includes the ordered two food ingredient sets 202 and 204. One of the two food ingredient set may be red colored and the other may be blue colored for distinguishing each other.

The orderer may classify the food ingredient and store in a refrigerator according to storage methods of the package unit after opening the delivery box and checking the contents. The package unit indicating 1 in the sets 202 and 204 may be stored in a freezing compartment 262. The package unit indicating 2 and 3 may be stored in the cold room 264. The orderer puts the package unit 202 of the set in a pot and prepares a dish according to the recipe.

As described above, the food ingredient set includes distinct package units which are separately packaged according to storage method even though the package units may be used for the same cooking. Thus the orderer may store conveniently and appropriately the food ingredient. The orderer may prepare a dish easily according to the recipe procedure displayed on the each package units. The orderer may easily distinguish the package units based on the color of the labels when the various package units are mixed in the storage.

FIG. 4 is a diagram illustrating a label of the package unit of the food ingredient set according to example embodiment.

Referring to FIG. 4, each set 310, 320, 330 and 340 includes food ingredient information including color indication 312, a recipe 314, storage method and recycling method of the same package unit for actual orderer rather than ID code for package.

FIG. 5 is diagram illustrating a food ingredient set for cooking pork pot stew according to another embodiment.

Referring to FIG. 5, the embodiment of the food ingredient set includes storage package units 410 and 420 which are one step more packaged with a basic package unit packaged based on the storage method. Each storage package units 410 and 420 displays storage method (cold storage—a, room temperature storage—b). The storage package unit may be more conveniently classified and stored in the unit of package unit when stored in a refrigerator.

FIG. 6 is diagram illustrating a food ingredient set for cooking pork pot stew according to still other embodiment.

Referring to FIG. 6, the embodiment of the food ingredient set includes cooking package units 510 and 520 which are one step more packaged with a basic cooking unit packaged based on the recipe procedure. Each cooking package units 510 and 520 displays cooking method (1, 2). The cooking package unit may be more conveniently used to prepare a dish directly without classifying and storing when the food ingredient is delivered because the cooking package unit is packaged in order of a recipe procedure.

As described above, the food ingredient set is delivered in separate packages after partial processing. Thus a user may easily prepare a dish with the food ingredient.

Additionally, food ingredient waste may be avoided because the food ingredient set may be configured with food package unit according to the recipe procedure, package method and storage method. An optimized bund package which is appropriate for food ingredient characteristic may make less waste than food ingredients which are individually packaged.

The foregoing is illustrative of the present disclosure and is not to be construed as limiting thereof. Although numerous embodiments of the present disclosure have been described, those skilled in the art will readily appreciate that many modifications are possible in the embodiments without materially departing from the novel teachings and advantages of the present disclosure. Accordingly, all such modifications are intended to be included within the scope of the present disclosure as defined in the claims. Therefore, it is to be understood that the foregoing is illustrative of the present disclosure and is not to be construed as limited to the specific embodiments disclosed, and that modifications to the disclosed embodiments, as well as other embodiments, are intended to be included within the scope of the appended claims. The present disclosure is defined by the following claims, with equivalents of the claims to be included therein. 

1-10. (canceled)
 11. A food ingredient set for cooking a dish, comprising: at least a first ingredient package unit including a food ingredient trimmed appropriately for convenient cooking, the first ingredient package unit being packaged separately according to a recipe procedure, a packing method and a storage method, the first ingredient package unit displaying a recipe procedure indication.
 12. The food ingredient set of claim 11, including a second ingredient package unit for the same dish having a second recipe procedure indication, wherein the recipe procedure indication on the first ingredient package unit is displayed with a same color as the second recipe procedure indication on the second ingredient package unit.
 13. The food ingredient set of claim 11, wherein the first ingredient package unit displays first package unit information including a name of a dish and information about the packaged ingredient.
 14. The food ingredient set of claim 13, including a second ingredient package unit for the same dish having a second package unit information including a name of a dish and information about a second packaged ingredient, wherein the first package unit information is displayed with a same color as the second package unit information for the same dish.
 15. The food ingredient set of claim 13, wherein the first package unit information includes recipe information according to the recipe procedure of the first ingredient package unit.
 16. The food ingredient set of claim 13, wherein the first package unit information includes recycling information required for using the food ingredient in cooking other dishes.
 17. The food ingredient set of claim 13, wherein the first package unit information includes at least one member selected from the group consisting of origin, a term of validity, a weight, and a calorie amount.
 18. A food ingredient set for cooking a dish, comprising: at least one ingredient package unit including a food ingredient trimmed appropriately cooking the dish, the at least one ingredient package unit being packaged separately according to a recipe procedure, a packing method and a storage method.
 19. A food ingredient set for cooking a dish, comprising: a plurality of basic ingredient package units including a food ingredient trimmed appropriately for cooking the dish, the basic ingredient package units being packaged separately according to a recipe procedure and a packing method; and a plurality of ingredient storage package units packaged separately according to a storage method, wherein each of the plurality of ingredient storage package units displays storage method information.
 20. A food ingredient set for cooking a dish, comprising: a plurality of basic ingredient package units including a food ingredient trimmed appropriately for cooking the dish, the basic ingredient package unit being packaged separately according to a packing method and a storage method; and a plurality of ingredient recipe package units packaged separately according to a recipe procedure, wherein each of the plurality of ingredient recipe package units displays recipe information. 